Tuscan White Bean Soup

Name: Tuscan White Bean Soup
Total time: 2 h 15 min
Ingredients: 1 pound dried cannellini or great northern beans; 1 tablespoon olive oil; 1 ½ cups diced onion; 1 cup diced carrots; 1 cup diced celery; 2 tablespoons chopped fresh garlic; 4 cups low-sodium chicken broth; 4 cups water; 2 dried bay leaves; 1 Parmesan rind (optional; see Tip); 6 cups chopped fresh kale; 1 (15 ounce) can no-salt-added diced tomatoes with basil, garlic & oregano, drained; 2 teaspoons minced fresh rosemary; 3 tablespoons white-wine vinegar; 1 teaspoon salt; Ground pepper to taste

Rating: 4.5 stars

2 Ratings
2 Reviews

A pound of dried beans is the inexpensive foundation for this simple, hearty meal. Serve it with slices of whole-wheat bread or a side salad for a complete and satisfying lunch or dinner. Source: Diabetic Living Magazine, Winter 2019

Lauren Grant

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Directions

Step 1

Pick over and sort beans, then rinse under cold water and transfer to a large bowl. Add 3 quarts cold water, cover, and soak at room temperature for 8 to 24 hours. (To quick-soak, see Tip.) Drain and rinse the beans.

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Step 2

Heat oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook until starting to soften, about 8 minutes. Stir in garlic; cook until fragrant, about 1 minute.
Step 3

Stir in broth, water, the soaked beans, bay leaves, and Parmesan rind, if using. Increase heat to high, bring to a boil, and cook for 5 minutes. Reduce heat to low, partially cover, and simmer until the beans are nearly tender, 45 to 50 minutes.
Step 4

Stir in kale, tomatoes, and rosemary. Partially cover and continue to cook until the beans are tender, 30 to 45 minutes more.
Step 5

Discard bay leaves and Parmesan rind, if using. Stir in vinegar and salt; season generously with pepper.

Tips

Tips: Adding a Parmesan rind to a pot of soup adds a subtle savory flavor. You can cut off the rind of any size block of Parmesan and save it for future use; rinds will keep in the freezer for 6 months.

To quick-soak beans: Place beans in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.

Nutrition Facts

Serving Size: 1 1/4 cups

Per Serving:

270 calories; 3.1 g total fat; 0.4 g saturated fat; 377 mg sodium. 1024 mg potassium; 44 g carbohydrates; 21.4 g fiber; 7 g sugar; 14.7 g protein; 4155 IU vitamin a iu; 22 mg vitamin c; 30 mcg folate; 107 mg calcium; 5 mg iron; 98 mg magnesium;

Reviews (2)

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2 Ratings

5 star values: 1
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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Trina

02/11/2019

This was easy and flavorful. I used a pressure cooker. I sauteed the veggies then added the rest of ingredients. I used 2 cans cooked beans instead of uncooked. I cooked on high for 10 minutes and natural release for 10. It was perfect. Next time I would cut back on the water just a bit. Read More

Cyndi K.

12/16/2018

I make a very similar soup using canned beans. I put 1 can of rinsed cannellini beans into the soup but I pulverize a second can of beans in a food processor (or just mash them by hand) then add that to the soup to give it a slightly thick and creamy texture without adding any cream. To really add some extra flavor add a small amount of Canadian bacon or lean ham (low fat) cut into pea sized pieces and just a bit of liquid smoke to really punch up the flavor. Delicious and healthy soup! Read More

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